The number of people who are intolerant of bread, pizza or pasta is growing all the time.

Approximately one percent of the German population exhibit an intolerance reaction to the storage protein gluten, which is primarily found in native cereal types, and are therefore subject to the chronic condition known as celiac disease. Nine out of every ten of those affected are unaware of the cause of their complaint, which can manifest itself, for example, in the form of bloating, constipation, diarrhea, irritable colon or even chronic inflammatory intestinal illness, inflammatory skin diseases, joint pain, obesity or even headaches.

Celiac disease is one of the autoimmune diseases and may emerge at any age. It tends to be passed on within families and, once it has made its appearance, continues throughout the sufferer’s life. The pathology is extremely complex. According to an international cohort study published in the New England Journal of Medicine, the causes of celiac disease can be found both at the level of genetic predisposition and in environmental influences. Thus more than a quarter of the examined children who possessed a variant of the immunity gene HLA had, by their fifth year, developed autoantibodies that point to the development of a celiac disorder. However, the risk of the emergence of these antibodies was very different in the various countries that participated in the study, thus suggesting that environmental factors play a significant role.

Patterns of development –In its “classical” or “typical” form, celiac disease develops during childhood, usually a few months after the introduction of food that contains gluten. Typical symptoms include chronic diarrhea combined with clinical signs of malabsorption, leading to weight loss, loss of appetite and protruding belly.

In the case of mono- or oligosymptomatic celiac disease, sufferers are affected by only one or more symptoms such as an iron deficiency or osteoporosis.

So-called silent or asymptomatic celiac disease, usually revealed by screening studies or a chance diagnosis, is relatively frequent. There are no symptoms or the symptoms are only weak. Even though people with silent celiac disease feel no discomfort, their physical and intellectual capabilities may improve following the introduction of a gluten-free diet.

The rare form of the disease known as atypical celiac disease is characterized primarily by uncharacteristic extraintestinal complaints. Even though typical serological and histological changes can be detected, this clinical pattern is rarely considered in differential diagnostic studies. However, because sufferers respond well to a gluten-free diet, greater attention should be paid to atypical celiac disease.

Treatment – In the journal Nature Chemistry (2013), the researchers presented a highly promising new method which makes it possible to protect therapeutic enzymes in the digestive tract against destruction and effectively stabilize these. To do this, they coupled polymers to enzymes and showed for the first time in living organisms that this can enable enzymes in the stomach and small intestine to remain active for much longer.

The idea of helping people who cannot tolerate certain dietary components by administering certain enzymes goes back a long way. So far, however, attempts to use enzyme therapy have generally failed due to the specific conditions found in the digestive apparatus. This is because this is designed for the efficient splitting of all proteins into their respective components – even in the case of helpful enzymes. As a result, normal enzymes in the digestive tract become inactive, and consequently useless, within just a few minutes.

Thanks to the protection given by the polymers used in the new method, it is now possible to stabilize enzymes for up to three hours. The polymer used is characterized, among other things, by the fact that it adheres particularly well to the mucous membrane of the stomach and small intestine. As a result, the enzymes also stay exactly where they are needed for longer.

Even though this is basic research involving experiments that have so far been limited to studies in animals, and despite the fact that the market readiness of a corresponding drug still lies far in the future, the researchers consider the initial results to be extremely promising. They believe that therapeutic enzymes will, in the future, be used to treat food intolerances, and in particular celiac disease, for which no treatments have been available in the past. Thus, in the future, therapeutic enzymes that have been stabilized by means of polymer protection could break down the gluten present in food into harmless fragments before it releases its damaging effects.

At present, the only safe way to respond to celiac disease is to adopt a strict, life-long gluten-free diet. This means that cereals that contain gluten – such as wheat, rye, barley, spelt, emmer and khorasan wheat – as well as the produts made from them, have to be avoided.

What is more, gluten is also often used in the manufacture of ready-made food products because it possesses many positive properties that are valued by the food industry: it acts as an emulsifier, binds water, stabilizes and is also a good carrier for flavorings. As a result, it can be found, for example, in ready-made soups, tinned fish, cold meats, processed cheese, tomato ketchup or even chocolate. It is therefore vital that celiac sufferers read the ingredients of any ready-made food products they consume.

We constantly read that oats can be used unproblematically as part of a gluten-free diet. In fact, oats contain considerably less gluten than wheat, and studies in Scandinavia have shown that some celiac sufferers are able to tolerate oat products. However, a special type of oats was used for these studies.

The average mixed diet consumed by a healthy person contains approximately 13 g of gluten per day and one slice of bread (40 g) contains some 2.5 g of gluten. The consumption of just 50 – 100 mg of gluten per day can damage the mucous membranes of celiac patients.

Despite the considerable restrictions in the choice of foods available, a gluten-free diet can be tasty and varied. This is because many foodstuffs are naturally gluten-free. For example, fruit, vegetables, potatoes, rice, meat and fish contain no gluten. Milk and dairy products, eggs, nuts and seeds, as well as vegetable oils can also be eaten without any misgivings.

Alternatives to gluten-bearing cereals can be found in the form of the pseudocereals such as millet, amaranth, quinoa, buckwheat, or by turning to dishes involving rice, corn, potatoes, sweet chestnuts, chickpea flour and soya.

When baking, it is often possible to use grated nuts or almonds instead of flour.

A strict gluten-free diet improves well-being, usually in two to four weeks.

Would you like to learn ways to help prevent cancer?

If so, then you are cordially invited to attend my new 2015 Cancer Prevention Support Group. Discover how your consumption of every day foods and the effects of certain things in your immediate surroundings can have an impact on your health. Let me enlighten your life with tips to help in prevention. I will educate you on how to still the mind and relax the body to boost your immune system.

Please join me from 6:00pm to 7:30pm on the dates listed below:

Cost —The Support Group is at no cost to cancer patients and/or survivors. For all other participants, a donation towards the cost to facilitate such support groups would be greatly appreciated. A tax receipt will be issued from Universal Oneness United Faith Canada, an organization that works to facilitate on-going Grief Support and many other support groups.

Tuesday, February 17th

Gather an understanding as to why the body becomes so toxic and the immune system becomes overburdened and breaks down. Review of where

we get toxins from in our everyday lives. Presentation of the Anti-Cancer Challenge Protocol to help you get started making these changes in your life.

Tuesday, March 17th

Part 1 — Presentation on food and what foods help you to fight off toxins and boost your immune system and which foods you need to consume less of and why.

Tuesday, April 14th

Part 2 — The key food groups to concentrate on such, as the Brassica family (cabbage, cauliflower and broccoli), potassium, antioxidants, etc.

Tuesday, May 5th

The role trauma plays on your health and well being. Introduction to the 5 phases of grief and how grief breaks down the immune system.

Tuesday, June 2nd

The healing benefits of meditation are simple and it is easy to do. Learn in this session how to still the mind, relax the body and boost the immune system.

I can help you resolve your health challenges, emotional sorrows, and teach you how to understand and correct self-sabotaging behaviour.

The tools I use are homeopathy, nutrition, and emotional iridology, to find the key to the door to realize your dreams!

Alex Gellman HOM, PHD

HOM, PhD, Homeopath, Holistic Nutritionist, Iridologist with a PhD in Integrative Medicine Alex has effectively facilitated the health and wellness of patients in Toronto and Victoria, B.C. since 1981.

She is certified facilitator of MBTi (myers Briggs Type Indicator) that she uses in coaching couples to improve lines of communication and in couple coaching.

Most recently she presented at the University of Toronto 2016 Research Symposium revealing the results of her successful 6-month study on the effects of those suffering from Fibromyalgia.

The author of 3 Life Style Wellness Manuals, Alex also created the stress age biological assessment featured in the Wall Street Journal. She has appeared on a variety of health and wellness television shows and has hosted wellness retreats in Sedona and Niagara

Rabbi - DAVID GELLMAN

Over 30 years of experience in transforming the lives of individuals, families, and corporations, as a spiritual leader, Rabbi, Accountant and a Registered Behavioral Coach.

Rabbi Gellman holds ongoing workshops to offer guidance in achieving a life balance and in making spirituality a principle part of life.

His teaching style combines a wealth of knowledge with coaching skills to ignite people to achieve their dreams.